Description
This No-Bake Espresso Chocolate Cheesecake combines rich bittersweet and semi-sweet chocolates with a subtle espresso kick, layered on a crunchy Oreo crust. Perfectly creamy and indulgent, this dessert requires no oven baking and is set in the refrigerator, making it an elegant and effortless treat for chocolate and coffee lovers alike.
Ingredients
Scale
Crust
- 1 package Oreo cookies, crushed into fine crumbs
- 8 tablespoons unsalted butter, melted
- 1/2 teaspoon espresso powder (for the crust)
Filling
- 14 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 teaspoons espresso powder (for the filling)
- 1 1/2 pounds full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon Dutch-process cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream, at room temperature
Ganache
- 1 1/3 cups semi-sweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1/4 cup unsalted butter, at room temperature, cut into cubes
- 1 teaspoon espresso powder (for ganache)
Garnish (Optional)
- Espresso beans
- Chocolate shavings
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed Oreo cookies, melted butter, and ½ teaspoon of espresso powder. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Set aside while you prepare the filling.
- Melt the Bittersweet Chocolate: Using either a double boiler or a microwave, gently melt the 14 ounces of bittersweet chocolate. If using a microwave, heat in 30-second intervals, stirring in between until smooth. Allow to cool slightly once melted.
- Beat the Cream Cheese: In a large mixing bowl, add the room temperature cream cheese, granulated sugar, light brown sugar, Dutch-process cocoa powder, and 1 ½ teaspoons of espresso powder. Using an electric mixer, beat the mixture until smooth and creamy, scraping down the sides as needed.
- Incorporate the Melted Chocolate: Once the chocolate has cooled slightly, gradually add it to the cream cheese mixture. Mix until fully incorporated and smooth. Add the vanilla extract and beat until combined.
- Whip the Heavy Cream: In a separate bowl, pour in 1 cup of heavy cream. Beat with an electric mixer until soft peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture, being careful not to deflate the whipped cream.
- Pour and Set: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Ganache: In a clean bowl, combine the finely chopped semi-sweet chocolate and 1 teaspoon of espresso powder. In a small saucepan, heat 1 1/4 cups of heavy cream and 1/4 cup of unsalted butter over medium heat until just boiling. Pour this hot mixture over the chopped chocolate and let it sit for a few minutes. Stir until the ganache is smooth and glossy.
- Top the Cheesecake: Once the cheesecake has set, pour the ganache over the top, spreading it evenly. Return the cheesecake to the refrigerator for an additional hour to allow the ganache to set.
- Serve and Garnish: When ready to serve, carefully remove the sides of the springform pan. Garnish with espresso beans and chocolate shavings, if desired. Slice and enjoy your No-Bake Espresso Chocolate Cheesecake!
Notes
- Ensure the cream cheese and heavy cream are at room temperature to facilitate smoother mixing and better texture.
- You can adjust the espresso powder amount to taste, depending on how strong you want the coffee flavor.
- For a firmer crust, chill the crust layer in the refrigerator for 15 minutes before adding the filling.
- Use high-quality chocolate for the best flavor and texture.
- This cheesecake needs at least 4 hours to set properly; overnight refrigeration yields the best results.
- The ganache can be made a day ahead and stored in the refrigerator; rewarm gently before spreading if it thickens too much.
- Optional garnishes add an elegant touch but can be omitted if desired.
